GOOD TO KNOW Here a low-fat, yogurt-based chicken salad is served over lightly dressed mixed greens; it would also make a light—and packable—lunch when used as a sandwich filling, between slices of whole-wheat bread.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 425°F. Rub tarragon, 1 teaspoon zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper under skin of chicken. Place chicken on a rimmed baking sheet; roast until cooked through, about 30 minutes. Remove from oven and let cool.
Step 2
In a large bowl, whisk together yogurt, 2 teaspoons oil, remaining 1 teaspoon zest, and 1 teaspoon lemon juice; season with salt.
Step 3
When chicken is cool enough to handle, remove and discard skin and bones; thinly slice meat lengthwise. Add to bowl along with tomatoes and scallions; toss to combine.
Step 4
In a separate bowl, whisk together remaining 2 teaspoons lemon juice and 1 tablespoon oil. Add mesclun; toss to coat. Divide among four plates and top with chicken salad.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 236
Step 7
Fat: 9.4g
Step 8
Protein: 29.9g
Step 9
Carbohydrates: 8g
Step 10
Fiber: 2.9g
